Big Curry Noodle Pot

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces dried asian-style wide whole wheat egg noodles
• 2 tablespoons oil
• 2 garlic cloves, finely chopped
• 1 onion, chopped
• 1 1/2 teaspoons red curry paste
• 12 ounces extra firm tofu, cut into thumb-sliced slices
• 1 (14 ounce) can coconut milk
• 2 cups vegetable stock or 2 cups water
• 2 teaspoons ground turmeric
• 2 tablespoons shoyu, sauce
• 1 tablespoon natural cane sugar
• 1 lime, juice of
• 2/3 cup peanuts
• 1/3 cup slivered shallot
• 1/3 cup chopped fresh cilantro

Recipe

• 1 cook noodles in plenty of boiling salted water until just tender. drain and set aside.
• 2 heat oil in large saucepan over medium-high heat, then stir in garlic, onion, and curry paste and mash the paste around the bottom of the pan a bit to distribute it evenly. cook until nice and fragrant - just a minute or two.
• 3 add the tofu and gently stir until coated with the curry paste.
• 4 stir in the coconut milk, stock, turmeric, shoyu and sugar. bring to a simmer and simmer gently for 5 minutes.
• 5 remove from the heat, stir in the lime juice, and add the noodles, jostling them a bit if they're sticking.
• 6 to serve, heap big piles of noodles into individual bowls and top with a generous ladle or two of the curry.
• 7 top with peanuts and finish each bowl with a sprinkling of shallots and cilantro.